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We hope you got benefit from reading it, now let’s go back to thai chicken recipe. You can cook thai chicken using 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Thai chicken:
- Prepare canola oil
- Prepare onion large diced
- Prepare garlic cloves minced
- Use ginger minced
- You need lemon grass minced*
- Prepare red bell pepper julienned
- Prepare carrot
- Get BC squash, peeled & diced into 3/4 inch (2 cm) pieces
- Get red Thai curry paste
- You need coconut milk can (400 ml)
- Provide coconut cream can (400 ml)
- Provide kafir lime leaves (optional)
- You need fish sauce
- Prepare lime juice, fresh
- Use kale, julienned
- Prepare cilantro, fresh
- You need Thai basil (normal basil can be substituted) julienned
- Prepare Salt (as needed)
- You need Garnish
- Take Lime wedges
- Take Serve with jasmine rice
- Use Chicken
- Prepare chicken thigh boneless skinless diced into 1 inch or 3 cm pieces (1 kg)
Steps to make Thai chicken:
- First I prep a pot of jasmine rice in my instant pot and have it prepped and ready to go, pressing the cook start as I prepare this meal.
- In a 7 L Dutch oven or large pot, heat canola and sauté onion till soft. (About 4 minutes)
- Place in chicken and continue to sauté until seared on all sides.
- Add your garlic, ginger, and lemon grass and sauté for 1 more minute
- Add red pepper, carrot, BC squash, and continue to cook for 2 minutes.
- Stir in your curry paste and continue stirring for 1 minute.
- Pour in the cans of coconut milk and cream, sitting until combined. Add the optional kafir leaves and fish sauce. Bring to a boil, reduce medium heat, and simmer for 8-10 minutes or unti sauce has thickened enough to coat the chicken.
- Turn heat off and add lime juice, kale, cilantro, fresh Thai basil, stir in and adjust the seasoning with salt, if needed.
- Serve over hot cooked rice and top with lime wedges
Add the chicken and sear on both sides until deeply golden brown. The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour.
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